Aubergine and chickpea soup
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Makes: 2 portions
Ingredients
- 125ml Renastep™ (1 bottle)
- 2 tsp vegetable oil
- 130g aubergine, peeled and chopped
- 40g onion finely chopped
- 1 garlic clove, finely chopped
- ½ tsp cumin
- ½ tsp turmeric
- 60g tinned chickpeas, drained
- 125ml water
Method
-
Heat the oil in a pan over a medium heat.
-
Add the aubergine, onion and garlic to the pan and sauté for 5 minutes or until soft.
-
Add the cumin, turmeric and chickpeas to the pan and stir.
-
Pour the Renastep and water into the pan, stir well and allow to warm gently.
-
Simmer for about 15-20 minutes, until the aubergine is fully cooked and soft.
-
Using a hand blender, blend the soup to the desired consistency.
-
Serve warm in a bowl.
| Nutrient | Per portion | Per 100g |
|---|---|---|
| Energy (kcal) | 404 kcal | 163 kcal |
| Protein (g) | 6.1 g | 2.5 g |
| Potassium (mg/mmol) | 258 mg 6.5 mmol |
105mg 2.6 mmol |
| Phosphorus (mg/mmol) | 80 mg 2.6 mmol |
32 mg 1 mmol |
| Sodium (mg/mmol) | 56.6 mg 2.4 mmol |
23 mg 1 mmol |
| Calcium (mg/mmol) | 67 mg 1.7 mmol |
27 mg 0.7 mmol |
Chickpeas could be swapped for beans or lentils if this is advised by your dietitian. Garnish with mint or caramelised onion.
Renastep is a Food for Special Medical Purposes and must be used under medical supervision.
Renastep is a ready to use feed for the dietary management of kidney disease from 3 years
of age onwards. Renastep contains milk and fish. Refer to labels for allergen and other
product information.
This recipe has been specifically designed for the dietary management of kidney disease.
